Salted Caramel-Pretzel Thumbprints

Name: Salted Caramel-Pretzel Thumbprints
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: Global
Ingredients: 118 milliliters dulce de leche or caramel sauce; 2 larges egg yolks; 414 milliliters all-purpose flour; 2 Tbsps honey; 355 milliliters broken thin pretzel sticks; 1 teaspoons fine salt; 24 servings Flaky sea salt, for sprinkling; 158 milliliters sugar; 2 sticks unsalted butter, at room temperature; 2 teaspoons vanilla extract

Salted Caramel-Pretzel Thumbprints is a vegetarian dessert. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 158 calories. A mixture of vanillan extract, salt, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 30 minutes.

Instructions

Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.

Ingredients you will need

Pretzels

Equipment you will use

Ziploc Bags

Rolling Pin

Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.

Ingredients you will need

Egg Yolk

Fine Salt

Pretzels

Vanilla

Butter

All Purpose Flour

Honey

Equipment you will use

Blender

Whisk

Bowl

Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.

Ingredients you will need

Pretzels

Spread

Dough

Roll

Equipment you will use

Baking Sheet

Rolling Pin

Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with the back of a teaspoon, if necessary.

Equipment you will use

Oven

Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt.

Ingredients you will need

Dulce De Leche